Farro & Seasonal Veggie Risotto

Prep time:

20 minutes

Cook time:

45 minutes

Yield:

4-6 servings

Difficulty:

3 out of 5

The term risotto is often thought to reference rice, but it actually pertains more to the method of cookery than the grain used. This technique is a great way to use an ancient grain to create an earthy, nutty and toothsome delight!

Ingredients

¼ cup olive oil

1 small yellow onion, small diced

1 cup farro

1 quart vegetable broth, warmed

Shiitake mushrooms, stemmed and sliced

½ cup green beans, trimmed and blanched

½ cup roasted tomatoes

1 tablespoon butter

½ cup grated parmesan

½ lemon, juiced

Salt and pepper, to taste

Roasted Tomatoes:

1 pint cherry tomatoes

1 teaspoon chopped thyme

½ teaspoon salt

½ teaspoon sugar

1 tablespoon olive oil

Preparation

Heat oven to 275°F.

Split tomatoes and place on lined baking sheet cut side up. Sprinkle with chopped thyme, salt and sugar and drizzle with olive oil. Roast in oven for 35-45 minutes or until the tomatoes have lost about half of their moisture. Reserve.

Heat the olive oil in a Dutch oven over medium low heat. Add the onion and farro and sauté until the onion is coated and slightly translucent, about 3 minutes. Add the warmed stock, one ladle at a time, stirring constantly, waiting until the liquid is absorbed before adding the next. Cook until the grain is tender and appears creamy, about 20 minutes.

Add the mushrooms, green beans, and roasted tomatoes with the last ladle of stock and continue to stir until nearly absorbed. Turn the heat off, add butter and half of the parmesan. Season to taste with salt, pepper and lemon juice. Garnish with the remaining parmesan and serve immediately.